现代食品科技2011，Vol.27Issue(10)：1183-1186,1255,5.
黑曲霉产柠檬酸的发酵过程表征及乙醛酸的形成
Characterization of the Hyperproduction Process of Citric Acid by Aspergillus niger and the Formation of Glyoxylic Acid
摘要
Abstract
China is the major manufacturer for citric acid in the world. The morphology, sugar fluctuation and organic acid formation were systematically and quantitatively measured during the citric acid fermentation process by an industrial strain Aspergillus niger. It was shown that the hyphae was tightly packaged as stable pellets throughout the fermentation process; citric acid up to 155g/L is the major product. Surprisingly, we found that glyoxylic acid, which was thought as an toxic metabolite and less possible to be accumulated during the fermentation process, is the key product coupling with citric acid production. The concentration of glyoxylic acid reached up to 9.4g/L at the end of fermentation. This finding leads to new ideas for the strain improvement and process optimization in the future.关键词
黑曲霉/柠檬酸/乙醛酸/发酵过程Key words
Aspergillus niger/citric acid/glyoxylic acid/fermentation引用本文复制引用
杨晓涛,郭艳梅,曾祥峰,满云,郑平,王昌禄,孙际宾..黑曲霉产柠檬酸的发酵过程表征及乙醛酸的形成[J].现代食品科技,2011,27(10):1183-1186,1255,5.基金项目
国家自然科学基金项目(30870574) （30870574）
中科院重要方向项目(KSCX2-YW-G-030) （KSCX2-YW-G-030）
